Nutrition
Written by Michelle Hill
Your clients might be making great strides in managing their daily and weekly meal planning with your dietary suggestions. Together with the fitness training you’re providing, they have a winning combination to succeed. There’s one thing though that many clients struggle with and that is snacks. What can they snack on? How much can they have? When can they snack?
Written by Michelle Hill
As a trainer, there’s a limit to what you can instruct your clients in with regards to their food choices. Although you may not be a registered dietitian, you can still guide your clients to make healthy food choices and further the progress toward their goals.
Read more: 5 Tips to Help your Clients Make Healthy Food Choices
Written by Bill Bean
The government would spend $150 million to put more fresh fruits and vegetables into school meals under a bill filed by 16 lawmakers on Wednesday, December 16, 2009, with an eye to next year's overhaul of school food programs.
Written by Bill Bean
A diet rich in methionine, an amino acid typically found in red meats, fish, beans, eggs, garlic, lentils, onions, yogurt and seeds, can possibly increase the risk of developing Alzheimer's disease, according to a study by Temple researchers. Thus far, studies have been done on mice.
Read more: High Methionine Diet Could Increase Risk of Alzheimer's
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